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Recipe: Ontario Organic Mushroom Risotto

1 oz (28 g) dried porcini (1 cup) 3 3/4 cups hot water 5 1/4 cups reduced-sodium chicken broth (42 fl oz) 1 tablespoon soy sauce 1 tablespoon olive oil 3/4 stick (6 tablespoons) unsalted butter 1 small onion, finely chopped (1 cup) 2 garlic cloves, finely chopped 3/4 lb fresh cremini mushrooms, trimmed and thinly sliced 1 lb Arborio rice (2 1/3 cups) 2/3 cup dry white wine 1 oz finely grated Parmigiano-Reggiano (1/2 cup) 1 [Read More...]
Recipe: Ontario Fresh Organic Salsa

Recipe: Ontario Fresh Organic Salsa

INGREDIENTS 2-3 medium sized Ontario fresh tomatoes or organic cherry tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced 1/2 Ontario red onion, finely diced 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced 1 serano chili pepper (stems, ribs, seeds removed), finely diced Juice of one lime 1/2 cup chopped cilantro Salt and pepper to taste Optional: oregano and or cumin to taste METHOD 1 Start [Read More...]
Recipe: Ontario Organic Garlic Scapes Pesto

Recipe: Ontario Organic Garlic Scapes Pesto

Blanch or steam your bunch of garlic scapes for 2-4 minutes.  This step can be skipped if you want your pesto extra strong and garlicky. Puree garlic scapes in a blender, adding as much olive as needed to make a smooth texture. Add and puree healthy amount of nut or seed of choice: pine nuts, walnuts, roasted sunflower seeds, etc. Add and puree fresh squeezed lemon or lime juice Add and puree parmesan or asiago cheese (optional) Salt [Read More...]
Recipe: Roasted Beets and Sauteed Beet Greens

Recipe: Roasted Beets and Sauteed Beet Greens

Ingredients 1 bunch beets with greens 1/4 cup olive oil, divided 2 cloves garlic, minced 2 tablespoons chopped onion (optional) salt and pepper to taste 1 tablespoon red wine vinegar (optional) Directions Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish [Read More...]
Recipe: Ontario Organic Zucchini Ratatouille

Recipe: Ontario Organic Zucchini Ratatouille

RATATOUILLE  Prep time approx. half an hour. Cooking time approx. one hour. (Serves 3 as an entrée and 5 as a side dish) INGREDIENTS   *3 small (or one large) Ontario Organic zucchini / sliced thinly (skin on).  Small fruit can be sliced as is. Large fruit can be quartered and then sliced.  Bite-sized is the goal. ½ to ¾ of a medium Ontario Spanish Utah (sweet) onion / diced or halved, thin slice. 1 each small [Read More...]
Recipe: Ontario Tomato Peach Herb Salad

Recipe: Ontario Tomato Peach Herb Salad

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad Serves 6 2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice) 1 lb. ripe peaches 1/2 small red onion (about 2 oz.) 2 Tbs. extra-virgin olive oil 2 Tbs. orange juice or mango smoothie drink, and more if needed 1 Tbs. balsamic vinegar, and more if needed 1 tsp. soy sauce, and more if needed 1/2 tsp. finely grated lemon zest 1/4 tsp. [Read More...]
Vallarai (Godu Kola) Chutney Recipe

Vallarai (Godu Kola) Chutney Recipe

Vallarai is well known for it’s medicinal qualities.  It is considered a brain booster.  Please note: Consume Vallarai in moderation.  Excessive consumption could lead to liver damage! Currently, Vallarai is being imported into Canada from all over the world.  The quality and taste is not the greatest with the imported products. We made some chutney with our own seedlings.  We couldn’t resist this super veggie. Ingredients [Read More...]
Carribbean sweet potatoes in Brampton

Carribbean sweet potatoes in Brampton

Our neighbor farmer Francis is growing these potatoes. He is experimenting this year with this crop so he can start growing them in bigger lot next year to supply the demand from the large Southern Ontario Carribbean population. Many restaurants have sweet potatoe fries as a fixed item on their menu and there is a huge demand.  Currently, it is being imported from Central American nations. We have already put in an order [Read More...]
Kimchi made from our Napa Cabbage

Kimchi made from our Napa Cabbage

We grew these Napa Chinese Cabbage in our low tunnel hoop house. We planted them in May second week and they thrived inside.  They were harvested by end of June. We gave some cabbages to our Farm Manager Saulis and he made delicious Kimchi(Korean spicy pickeled cabbage). He was generous enough to share the recipe and a bottle with us. The Kimchi container to the left was emptied within 48 hours!
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